SOCKEYE SALMON CAKES WITH PINK REMOULADE SAUCE
Steps:
- 1. Preheat the oven to 350 degrees. Line a 1/2 sheet pan with foil and then top with a rack insert. 2. MAKE THE SALMON CAKES: Remove the skin and bones from the Salmon; chop coarsely. To a large mixing bowl, add the chopped Salmon, and the next 11 ingredients. Gently mix until evenly combined. Form into 6 patties for a dinner entrée and about 18 for appetizers. Dip the top and bottom of each into the Panko breadcrumbs. Arrange in a single row on a platter and refrigerate while making the Remoulade sauce. 3. MAKE THE PINK REMOULADE SAUCE: To the bowl of a food processor add the mayonnaise and the next 7 ingredients. Pulse a few times until smooth. Remove to a medium mixing bowl and stir in the green onions and Italian parsley. Cover with plastic and refrigerate until ready to use. You can make this a few days ahead. 4. PUT IT ALL TOGETHER: In a 12" non-stick skillet add the canola oil; heat on medium-high just until you see a shimmer in the oil. Fry 3 Salmon cakes at a time; brown on each side. Remove to the prepared 1/2 sheet pan. Bake the Salmon cakes for 10 minutes just to firm up. 5. TO SERVE: Arrange the Salmon cakes on a round serving platter; sprinkle with fresh parsley. Serve with the Remoulade sauce in a small bowl in the middle and lemon wedges scattered around the cakes.
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zhod oseanbulu
[email protected]These salmon cakes were the best I've ever had! I'll definitely be making them again and again.
Bhawana Singjali
[email protected]These salmon cakes were a bit too fishy for my taste. I think I'll try a different recipe next time.
MD Shaif Khan
[email protected]I'm not a big fan of salmon, but I really enjoyed these salmon cakes. The remoulade sauce was the perfect complement.
Melanin Queen
[email protected]These salmon cakes were a great way to use up leftover salmon. They were delicious and easy to make.
Larry Toles
[email protected]The salmon cakes were easy to make, but they were a bit bland. I think I'll add some more seasoning next time.
PASTOON PASTOON
[email protected]These salmon cakes were so good! I used fresh sockeye salmon, and the cakes were so moist and flavorful.
Amar Pagli
[email protected]I followed the recipe exactly, but my salmon cakes fell apart when I tried to flip them. I'm not sure what I did wrong.
Raju Ahmeeed
[email protected]These salmon cakes were amazing! I've never had salmon cakes before, but I'll definitely be making them again.
Andrew Harris
[email protected]The salmon cakes were a bit dry, but the remoulade sauce helped to make them more moist. Overall, they were a good meal.
Ayoade Oluwaremilekun
[email protected]I've made these salmon cakes several times now, and they're always a winner. They're so easy to make, and they're always delicious.
Ogbeide Giuseppe
[email protected]The salmon cakes were easy to make and turned out great! The remoulade sauce was a bit too spicy for me, but my husband loved it.
Elzie Buckley
[email protected]These salmon cakes were a hit with my family! The remoulade sauce was the perfect complement to the salmon, and the cakes themselves were perfectly cooked. I will definitely be making these again.